The Times cook book, no. 2

NO. 18. POTATO PANCAKES. (Original.) Mrs. G. Dombrowski, 339 West Vernon avenue, Los Angedes — Peel three good-sized potatoes, grate them raw, add to this three well-beaten eggs, one-half cup flour, one-half cup sweet milk, salt, and two teaspoons good baking powder. Fry in two tablespoons butter and lard, or olive oil, as with pancakes. NO. 19. SALT RISING BREAD. Mrs. J. J. McCurdy, 1316 Stanford avenue, Los Angeles — Take three spoons white corn meal and two spoons cannel or shorts and pour on it threefourths of a pint of fresh milk just brought to the boiling point. Set this at night and let it stand twelve hours where it will keep warm and in an even temperature. Then strain it and if not enough add a little warm water to the batter and strain; thicken this with white flour, half a teaspoon salt and same of sugar which has been warmed, quite hot; stir it to about the consistence of batter cakes. Set it in a pan or kettle of water, blood warm, and keep it so for about two or two and one-half hours, when it should come up a foaming yeast and break in the middle. Have in a pan flour for the amount of break desired, and to it add one teaspoon salt and one tablespoon sugar for every two loaves of bread. Let rise and when twice its size make into loaves, let rise and bake. When you put it in loaves take a cloth and dip it in melted lard and grease over the top of each loaf. Some knead bread when it is set to rise in pan and knead again when it is put in bread pans; the writer stirs bread in pan and kneads only enough to shape into loaves. The cannel or shorts can be bought at most flour and feed stores. Pans and bowls should be warm, and should be washed out with hot soda water (sal soda). To keep the temperature of this bread the same from beginning to the end is the secret. All flour and all dishes used should be warmed. NO. 20. STEAMED BOSTON BROWN BREAD. Mrs. Margaret E. Trickle, 207 North Olive street, Los Angeles— One coffee cup New Oi leans molasses, two cups sweet milk, onehalf cup sugar, scant measure; one-half cup raisins, stoned, halved or chopped ; two rounding tablespoons butter and lard, one teaspoon salt, one full spoon baking powder, one-half level teaspoon each of ground cloves and cinnamon, one level teaspoon baking soda, one pint yellow corn meal, one pint whole wheat flour, one pint Bohemian rye flour (a level pint.) Mix molasses, sugar, milk, salt and soda, then add cornmeal with butter and lard melted, rye, whole wheat flour with spices and baking powder; the raisins well floured stirred in last. Steam three hours, bake in a moderate oven fifteen minutes. This quantity will make five tin canned corn or pea cans full when cooked. Excellent. NO. 21. STEAMED BROWN BREAD. Ada C. Whitman, 3131 Baldwin street, Los Angeles. One cup Indian meal, one cup rye meal, onehalf cup flour, one-half cup cleansed currants, one-half teaspoon salt, one-half teaspoon soda, one-fourth cup molasses, one and one-half cups sweet milk. Steam three hours. NO. 64. BUTTERED LOAF. Mrs, T. Johnston, care L. J. Rose, Oxnard, Cal.— One quart flour mixed with sponge of potatoes and yeast, a small piece butter, one egg and boiled milk, salt; mix thoroughly and knead